It wouldn’t be a winter week without some sort of curry or soup recipe now would it? This one is vegan, dairy free and tastes damn good. I’m not vegan or dairy free but if this is vegan food I’d eat it all day erry day.

I’ve been eating less and less meat at the moment, I don’t think I’ll ever cut it out completely but my body seems to agree with it being a more every couple of days thing than an every day thing. And with curries like this to eat, I don’t miss it on my meat free days.

I got the idea for this on Pinterest but when I looked up the recipe I realised I was going to need to change it to make it more fructose friendly. So I did and simultaneously decided to make some changes to make it more of a curry than a stew. And now there’s this deliciousness with my own balance of spices and aromatics.

I love how creamy the peanut butter makes this, and the added protein from the peanuts and lentils makes it super filling and satisfying. You can have it with some brown rice, quinoa or with bread to dunk in as it’s pretty thick. It serves a lot of people but I like to freeze my curries and have them for lunches thus the numbers. You could easily half the recipe though. But you might want seconds so think carefully before halfing 😉

This is so good to for a variety of diets as it’s gluten free, vegan, and dairy free. And it’s super easy to make for a crowd.

How much salt you’ll need to add will entirely depend on your vegetable stock and peanut butter. So you have to taste it first!

If you’re into curries and want to keep it vegetarian or even vegan then you should check out my Miso, Ginger and Tofu Curry – it’s one of the most popular curry recipes on the blog for good reason!

Serves 8

Ingredients

1 Tbs coconut oil

1 cup finely diced celery

1/2 cup finely diced spring onion

2 Tbs frwsh ginger, finely diced

1 clove crushed garlic

2 tsp cumin seeds

2 tsp turmeric

2 tsp paprika

1/2 tsp cayenne pepper

5 medium sweet potatoes, peeled and roughly chopped into 3cm chunks

1 cup red lentils, rinsed

1.25 litres vegetable stock

1/2 cup peanut butter (smooth or crunchy, no additives other than salt!)

1/2 tsp garam masala

2 tomatoes, diced

1 cup peanuts, roasted

coriander and spring onion to garnish.

1 lime, optional

Directions

In a large heavy based saucepan melt the coconut oil, once hot add the spring onion and celery, turn the heat down and cook until the celery has softened. Add the garlic and ginger and cook for two minutes. Add a little water if things are sticking. Add the turmeric, cumin seeds, paprika and cayenne and cook for another minute or two or until fragrant.

Add the sweet potato and stir well to coat in this spice mix. Add the lentils, stock and tomatoes and bring to the boil. Turn down to a simmer and cook for 20 minutes. Stir occasionally

At this point the lentils should have thickened and the sweet potato should be cooked through and just starting to break up.

Add the peanut butter and garam masala, stir well to combine and continue to simmer for 5 minutes.

Mix through 2/3 of the peanuts. Taste, adjust seasoning.

Serve with flat bread, brown rice or both. Scatter with remaining peanuts, spring onion and coriander and squeeze a little lime over just before serving if they are’t $2+ a lime. Otherwise skip it, it’s still good anyway.

HH. x